PEOPLE

Leadership Team

John RichardsonChairman/CEO

John G. Richardson is a driven, hands-on business owner who has built one of the nation’s most successful private food industry operations. Poised for explosive growth through bold innovation, SugarCreek produces brand-worthy food solutions to more than 50 leading national brands and private labels. Since taking over SugarCreek in 1990 when his father John S. Richardson retired, he has transformed the family-owned business from a raw bacon manufacturer with $50 million in annual sales to a widely diversified company that derives 68 percent of its $600 million in sales from fully cooked, ready-to-eat (RTE) products.

SugarCreek’s achievements under Richardson’s leadership have taken place in an era of industry consolidation and constant pressure from large, publicly-traded companies. The company has thrived in this challenging environment because Richardson has continually sought ways to diversify while staying laser-focused on delivering world-class products and processes. Today, as the nation’s largest independent bacon processor and a top three manufacturer of RTE pork strips, turkey bacon and meatballs, SugarCreek employs 2,400 people.

When its $120 million plant opens in July 2015 in Cambridge City, Indiana, SugarCreek anticipates adding $300 million in annual production capacity. The new facility will add three distinct, high-volume cooking lines including Sous Vide. It will be the nation’s largest Sous Vide manufacturing facility and the only one that will be used to assist nationally-branded food companies in bringing this type of innovative and increasingly popular product to market.

Though Richardson was only a teenager when SugarCreek was founded in 1966, he worked for the company throughout his high school and college years in various positions, learning every aspect of the business. Shortly after graduating from Illinois State University with a bachelor’s degree in business administration, he became plant manager of a newly acquired processing facility in Dayton, Ohio. Today, the Richardson family tradition continues as his son Michael is SugarCreek’s chief operating officer and daughter Jennifer is a national accounts sales representative.

Michael RichardsonChief Operations Officer

Michael Richardson started at SugarCreek in 2002 and has worked in various roles throughout the company including Transportation, Customer Service, Supply Chain, Sales, Quality Assurance, Operations, Maintenance, Accounting, Human Resources and Wingate Packaging before heading back to Operations in 2012. Michael graduated from The Ohio State University with a double major in Finance and Operations.

Dan HutchensonSpecial Projects

Dan “Hutch” joined SugarCreek in 2012 after selling the advanced manufacturing company he founded in 1991. Dan brings his serial entrepreneurial perspective and spirit to all SugarCreek corporate initiatives. He leads the implementation of the Sustainability Initiative, manages strategic development projects and Intellectual Property activities and is involved in grant funding and economic development incentives. Dan also plays a key role in the creation of SugarCreek’s annual reports and serves as a corporate liaison. Dan earned his BBA from the University of Oklahoma.

Dan Barton VP, Manufacturing Optimization

Dan Barton joined Sugarcreek in 2012 bringing a demonstrated track record as a transformational leader from some of the largest and most successful food companies in the world. With his background in Engineering, Operations, and Supply Chain, Mr. Barton brings cross functional experience for driving significant business results. His contributions were recently recognized with SugarCreek being awarded the Edison Crystal award for Breakthrough in technology for 2015, as well as the “Manny” Award from Cincinnati Magazine for 2015 for his work in leveraging new technological capability to drive economics of the business.

Prior to joining SugarCreek, Barton spent 8 years with ConAgra Foods in various technical, operational, and supply chain leadership roles. With ConAgra Foods, Barton was a leader in TPM implementation at the site level, as well as an operational leader in various platforms. In his final role with ConAgra, he was the site implementation leader for the 1st successful full plant integration of SAP.

Prior to ConAgra Foods, Barton spent 5 yrs with H.J. Heinz where he held the position of Project Engineer. In this role, he was responsible for developing manufacturing capability through capital investment, managing projects from concept to commercialization.

Thomas J. Bollinger joined SugarCreek in 1992 and was promoted to Chief Financial Officer in 1995. During his tenure Bollinger has been tasked with providing financial leadership for the company as sales increased exponentially. He has also helped lead the development of SugarCreek’s information infrastructure during this period of growth.

Utilizing his previous banking experience, Bollinger has been able to creatively structure the financing necessary to fund the working capital needs and acquisition costs necessary to fuel SugarCreek’s organic growth for the last twenty years through various financial environments.

Bollinger began his career at National City Bank, Marion as an agricultural loan officer where, through FmHA guarantees and capital restructuring, he was able to guide many farm families through the farmland deflation and agricultural recession of the 1980s, allowing them to maintain their businesses and way of life. One of the ways he accomplished this was to implement a financial analysis software tool that allowed the bank’s credit committee to gain a better understanding of the farm business.

In the next phase of his career, Bollinger moved to BancOhio as part of their Corporate Agribusiness team. During his time there, he called on agribusinesses throughout Northern Ohio and Michigan to develop a $100M portfolio of grain and farm supply companies, egg processors, turkey growers and meat processors.

Over the years, Bollinger has given back to the community by serving as a board member and treasurer of the March of Dimes Central Ohio Chapter, youth athletic team coach, and Cub Scout cubmaster. He currently serves as co-treasurer of the Madison Plains Band Boosters, Inc. and as a member of the Madison Plains School District Advisory Committee.

Bollinger received a B.S. in agricultural economics and M.S. in agricultural finance from The Ohio State University. During his education at Ohio State, he was a member of The Ohio State University Marching Band during which time he had the honor of dotting the “i” in Script Ohio.

Bollinger and his wife, Diane, have one son

Edward RoddenChief Information Officer

Ed Rodden joined SugarCreek in September 2002 with a long and distinguished record of accomplishments as a multi-disciplined executive with functional and management experience in Information Technology, Operations, Supply Chain, Finance, Research and Development and Sales and Marketing.

Rodden took on the role of CIO for SugarCreek in September of 2013.

Under Rodden’s leadership, the Information Technology Group has become a highly focused business change agent, driving the business towards its strategic goals using technology and targeted applications. A defining project is underway to take full advantage of available technology in its new 435,000-square-foot plant in Cambridge City, Indiana scheduled to open July 2015.

Rodden has been selecting, designing, building and implementing Information Systems throughout his career and has three functional patents to his credit. He has a wealth of experience leading functional areas of companies in packaging and food. As VP of Sales and Marketing at Calmar Dispensing Systems, he led the direction of Research and Development

Howard MintzDirector, Human Resources

Howard Mintz joined SugarCreek in 2003 as National Accounts Manager, Retail. In 2011, he was promoted to Director, Human Resources where he is responsible for developing and implementing Human Resource policy and directing Human Resource activities including talent acquisition, workforce planning, compensation, training and development and benefits. Howard has over 38 years of experience in the food industry in various Procurement, Sales and Human Resources roles. Prior to joining SugarCreek, Howard worked for First National Supermarkets, Inc. in procurement and merchandising roles including Director of General Merchandise/Health and Beauty Care. He later joined Daymon Associates, a sales and marketing company, where he was a Vice President overseeing numerous national retail customers. Howard graduated from Bowling Green State University with a Bachelor’s Degree in Business Administration and is certified as a Professional in Human Resources (PHR) from the HR Certification Institute.

Peter TamborskiGeneral Counsel

Peter Tamborski joined Sugarcreek as a General Counsel in 2002 after a 20-year career at Smith & Schnacke and Thompson Hine LLP as a labor and employment lawyer. Pete supervises all legal functions at SugarCreek with a particular emphasis on Human Resources, Labor & Employment, contract management and food law. He is licensed to practice in various jurisdictions and is a member of the bar of the Supreme Court of the United States of America. He is also on the Board of Directors.

ABOUT US

RECENT BLOGS POST

WHITEPAPER

How QSR Companies Can Make the Most of Breakfast Opportunities to Win More Market Share

Executive Whitepaper

As fast food loses market share to fast casual, brands must find a way to capitalize on consumer trends to stay relevant. Breakfast is potentially the most lucrative daypart for QSR companies. It’s also one of the most competitive areas in the market today. Fast food brands must find a way to distinguish themselves from others in the industry to have a chance of finding success in this daypart.

Blog

ABOUT SUGARCREEK

SugarCreek is an innovative, diversified and flexible food manufacturer helping some of the industry’s largest and best-­known companies develop Brandworthy Food Solutions. SugarCreek’s authentic culinary expertise helps drive innovation, and our in-­house expertise in everything from food trends and marketing to packaging and logistics makes the company an ideal partner for new product development – including bringing scale to sous vide. SugarCreek employs over 2,000 people in six manufacturing facilities, and serves clients across the U.S. and internationally.